Moroccan Chicken in Sauce and Couscous with Lemon and Dates
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Braise chicken with cinnamon, coriander, and caramelized lemon slices and serve on a bed of couscous and dates. This gorgeous Moroccan-inspired dish is filled with a magical blend of sweet, spicy, and tart flavors and comes together quite quickly. For this recipe, it's best to use skinless, boneless chicken thighs. They're more flavorful than white meat and always stay juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 lemon, sliced into 0.5 cm thick circles (discard the ends and remove the seeds)
- 2 teaspoons of sugar
- 3 tbsp. l. olive oil
- 1.5 cups couscous
- 1/4 cup chopped dates or golden raisins
- 0.5 cups loosely chopped fresh cilantro
- 0.5 tsp ground cinnamon
- 0.5 tsp ground coriander
- 8 small skinless, boneless chicken thighs (about 1 kg total)
- 3 tablespoons tomato paste
- 1 can (425g) canned chickpeas, rinsed and drained
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Recipes with similar ingredients: chicken thighs, couscous grain, chickpeas, lemon, dates, tomato paste, cinnamon, coriander, cilantro
Cooking the dish according to the recipe:
- Sprinkle both sides of the lemon slices with sugar, 1/4 teaspoon salt, and a few grinds of black pepper. Place on a plate and let rest for 10 minutes.
- In a medium saucepan, combine 2 cups of water with 1 tablespoon of olive oil and a pinch of salt. Bring to a boil and add the couscous and dates. Cover, remove from heat, and let steam for about 10 minutes. Fluff the couscous with a fork and add half the cilantro. Cover and keep warm.
- Combine cinnamon, coriander, 1 teaspoon salt, and a pinch of freshly ground black pepper. Sprinkle over the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until deep golden brown on both sides (the chicken will not be cooked through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
- Add the remaining oil to the pan and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, about 2 minutes per side. Transfer to the plate with the chicken.
- Add the tomato paste to the pan and cook, stirring, until the paste darkens slightly, about 1 minute. Add 1.5 cups water, chickpeas, chicken, and lemon slices and simmer, turning the chicken occasionally, until cooked through, about 12 minutes. Stir in the remaining cilantro and serve with couscous.
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